Todd English's Grilled Chicken Marinated in Yogurt and Herbs in a Tomato Chutney

This recipe serves:  2 4 6 8

1/2 cup low-fat or non-fat plain yogurt
zest of 1/2 lemon, grated
1 1/2 teaspoons curry powder
1 clove garlic, minced
1 tablespoon honey
2 tablespoons minced red onion
1 tablespoon chopped, fresh mint
2 boneless, skinless chicken breasts, about 4 to 6 ounces each
1 teaspoon olive oil
1/2 cup diced white onion
2 large tomatoes, diced
1/3 cup dried currants
2 tablespoons cider vinegar
1/2 cup orange juice
1/4 cup tomato juice
1/2 jalapeño pepper, seeded and diced
1 tablespoon chopped, fresh mint
1 tablespoon chopped, fresh cilantro
1 tablespoon chopped scallions
To marinate the chicken:

1. Mix all the ingredients except the chicken in a large bowl.

2. Add the chicken to the mixture and coat evenly.

3. Cover the bowl and refrigerate overnight.

For the chutney:

1. Heat the oil in a small saucepan over medium heat. Add the onion and tomatoes and cook until soft, about 3 to 4 minutes.

2. Add the currants, vinegar and juices and cook until reduced by one-third, about 12 to 15 minutes.

3. Add the jalapeño pepper and cook 5 minutes.

4. Add the salt and set aside.

To cook the chicken:

1. Preheat the grill.

2. Remove the chicken from the marinade and discard the marinade. (This protects against cross-contamination.) Sprinkle the chicken with the salt and pepper.

3. Place the chicken on the hot grill and cook until the juices run clear, 6 to 8 minutes per side.

Putting it together: Garnish the chicken with the mint, cilantro and scallions. Serve with rice and chutney on the side.

Serving Size: 1 chicken breast with about 1/2 cup of chutney

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